First, prepare the halloumi

1. Press the tofu to drain off any liquid.

2. Cut the lemon in half and squeeze the juice into a container, catching any pips in your free hand.

3. Add the olive oil, nooch, dried mint, garlic powder and a pinch of salt and stir to form a smoothe paste.

4. Cut the tofu into 8 strips.

5. Put the tofu strips in the container and coat in the marinade. Leave to marinate in the fridge for at least 2 hours.

6. Preheat your oven to 180°C after 2 hours’ marinating time.

7. Then, remove the halloumi from the marinade and bake on a lined baking sheet for 25 minutes.

Then, sort the salad

8. While the halloumi is baking, make the salad.

9. Peel the red onions and slice thickly.

10. Place a large saucepan over a medium heat and add a drizzle of olive oil.

11. Once warm, add the onion slices and a pinch of salt. Mix well and cook for 10 minutes until the onion softens.

12. Mix the veg stock with the boiling water in a heatproof jug.

13. Trim, halve and core the red peppers, cut into small cubes and halve the tomatoes.

14. Add the peppers to the onions and cook for another 5 minutes before adding the pearl barley and hot veg stock.

15. Cook the pearl barley according to the packet instructions, until the barley has absorbed all the water and becomes soft.

Now, build the dish

16. Warm a griddle pan over a medium-high heat and lay the baked tofu strips on the pain and sear for 2 minutes on each side to create those classic dark griddle lines.

17. Transfer the halloumi to a plate and season with salt.

18. Lastly, remove the pearl barley from the heat, slice the mint leaves and mix through the barley along with the mixed leaves and tomatoes.

19. Half the lemon and squeeze both halves.

20. Spoon the salad onto a large serving plate and then top with the halloumi slices.

This Greek-inspired vegan ‘halloumi’ salad recipe is rich in energy-boosting vitamin B12